Ice-cream fats - AAK

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Products and formulas Akomix Akomix is the name of a group of products from AAK that have been specially developed for use in ice-cream production. Only carefully selected, top quality raw materials are used, to ensure that they meet the demands made on vegetable fats for use in ice-cream. Akomix can be used to replace milk fat either completely or partially. Ice-cream based on Akomix has a better nutritional fatty acid profile compared to ice-cream based on milk fat. The great advantage of the oil blends are that they make it possible to balance the composition of saturated and poly-unsaturated fats, and at the same time achieve a satisfactory SFC curve. Akomix is solid at room temperature, and gives ice-cream an excellent consistency and taste. Suggestions for ice-cream formulas based on Akomix. Original recipe 100 % veg. fat 60 % veg. fat Cream 31 % 22.3 0.0 0.0 Sugar 14.0 14.0 14.0 Skim milk powder 2.8 14.9 0.0 Milk 3.2 % Milk powder 56.6 0.0 0.0 20 % 2.0 0.0 18.6 Akomix 0.0 9.5 5.8 Emulsifier/ Stabilizer 0.5 0.5 0.5 Aroma 0.1 0.1 0.1 Colour 0.01 0.01 0.01 Water 1.7 61.0 61.0 Products and formulas Akoice Akoice is the name of AAK’s range of products for use in ice-cream coatings. Only carefully selected, top-quality raw materials are used, to ensure that they meet the demands made in the production of icecream coatings. These speciality fats are the ideal choice for ice-cream coating production, both in terms of price and high production output. Akoice is fluid or semi-fluid at room temperature, depending on whether the product is to be used in ordinary ice-cream coatings or in ice dippings/ice toppings or as a moisture barrier. Akoice gives fast-setting chocolate layers with no bleeding. The products have enhanced melting behaviour and shorter crystallisation times, qualities that are especially important in high-speed ice bar machines. 10 Ice-cream coatings formulas based on Akoice. Dark coating Sugar 22.5% Cocoa powder (non-alkalized) 12.5% Akoice 65.0% Lecithin 0.3% Vanilla 0.0075% Salt 0.015% Milk coating Sugar 18.5% Cocoa powder (non-alkalized content of cocoa butter 12%) 3.5% Skim milk powder 8.5% Dextrose 3.0% Akoice 66.5% Lecithin 0.3% Vanilla 0.0065% One-sixth of Akoice is mixed and milled with the other ingredients. Another sixth of Akoice is added into the conch. The remainings are mixed into the completely conched mass.
Ice-cream with health profile The latest additions to the AAK range of ice-cream fats are products with improved health profiles. We have adopted a proactive approach to reducing the proportion of saturated fat in the products while, at the same time, maintaining functionality and taste. The products are, of course, trans free. Our new products are called Akomix LS 40, which contains 40 % saturated fat, and Akomix LS 30, which contains 30 % saturated fat. What makes Akomix special? They give ice-cream an excellent texture. They provide the perfect taste experience, with great melting properties. They have good storage stability. They contain low levels of saturated fat. They are trans free and do not contain any hydrogenated fat. Health trends A strong health trend which focuses on saturated fat levels is running through the whole food industry, and AAK is now making it possible for ice-cream manufacturers to join as well. We have invested in the development of new products within the Akomix range, with the aim of minimising saturated fat levels and increasing the levels of mono- and polyunsaturated fats. Saturated fat in ice-cream At present, ice-cream production is based on cream fats or a vegetable alternative, such as coconut. Ordinary cream fat contains fairly high levels of saturated fat, around 70 %, and coconut has an even higher level of saturated fat, over 90 %. In the Akomix range, we have, until now, worked with saturated fat levels of 60 % or less. We found it relatively easy to reduce the level of saturated fatty acids to 40 % and still maintain the desired properties of the ice-cream. The step down to 30 %, the level of Akomix LS 30, is significantly more challenging and requires the application of advanced fat technology. The differences in the amount of saturated fat are shown in Figure 4. Akomix has significantly lower levels of saturated fat and considerably higher proportions of mono- and polyunsaturated fat. Neither product does, of course, contain trans fats. Properties Normally, a reduced level of saturated fat means that hardness and the fat’s ability to form a network which ensures that the icecream has a good structure falls when the amount of saturated fat is reduced. In Akomix LS 30, by selecting the right ingredients, we have managed to eliminate the risk of problem that the somewhat softer fats will create in the end product. The new product provides the end product with an excellent structure, only causing a slight fall in hardness while maintaining consistency. Despite the small amount of saturated fat, 100 90 80 70 60 50 40 30 20 10 0 Coconut oil Dairy fat Akomix TS Akomix LS 30 SAFA MUFA PUFA Trans Akomix LS 30 generates the same results in serum separation tests as Akomix TS and coconut oil. From a sensory point of view, we have created a fat which improves the creaminess of ice-cream and provides an excellent taste experience. Figure 5 clearly shows that Akomix LS 30, despite its lower level of saturated fat, provides an oral sensation which is fully comparable with that of traditional ice-cream fats. The only differences that are significant are that the Akomix LS30 is a little softer, less icy and less porous (same density, though). This shows that choosing the right crystallisation behaviour can produce good form stability; good heat shook stability and excellent sensory properties, if the system is design in the right way. Figure 4. Fatty acid composition. Figure 5. Sensory evaluation of ice-cream. Chewy Rapid melt-down Creamy Complete melt-down Fresh/ice cream-like Coconut oil Akomix LS 30 Porous 11 www.aak.com Icy Hard
Page 1 and 2: Ice-cream fats
Page 3 and 4: Speciality fats for ice-cream produ
Page 5 and 6: Flavour carrier The fat has to be o
Page 7 and 8: The mix is cooled to between 2 and
Page 9: Akoice for dippings and toppings Ic

Ice-cream fats - AAK

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